Italian-American · Dinner

Sausage and peppers

Name: Sausage and peppers
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 2 pounds fresh sweet or hot Italian pork sausage links; 2 tablespoons extra-virgin olive oil; 2 large yellow onions, sliced into 1/2-inch wedges; 2 red bell peppers, cut into 1/2-inch strips; 1 yellow bell pepper, cut into 1/2-inch strips; 1 poblano pepper, cut into 1/2-inch strips; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 4 garlic cloves, thinly sliced; 2 tablespoons tomato paste; 1/2 cup dry red wine; 1 teaspoon dried oregano; 2 tablespoons red wine vinegar; 1/2 cup torn basil leaves

Italian sausage browned whole, then finished with sweet peppers, onion, garlic, caramelized tomato paste, wine, basil, and a bright splash of vinegar.

About 1 hr 5 minTotal

About 1 hrActive

$$Cost

EasyDifficulty

Makes 6 servings

Equipment

Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Best large covered skillet
All-Clad D3 12-Inch Fry Pan with Lid · 41126
View at Amazon
Another workable path: Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the twelve-inch footprint, fitted lid, tri-ply heat distribution, 600°F oven and broiler rating, current model 41126 and UPC, ownership burden, and exact Amazon identity. Kwilt has not cooked with this pan.
All-Clad D3 12-Inch Fry Pan with Lid · 41126: Its twelve-inch cooking surface gives rice, shrimp, meat, and vegetables room to cook evenly, while the fitted lid and 600°F oven rating cover both the lidded stovetop method and the shepherd's-pie oven finish. Trade-off: It is a premium-priced pan, food can stick without sound preheating and fat control, and the long handle plus lid need more storage room than a basic skillet.
Another workable path: Use another oven-safe 12-inch skillet with a well-fitting lid; if the handle has a lower heat limit, transfer oven-finished food to a suitable baking dish.
Sources
All-Clad model 41126 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

2 pounds fresh sweet or hot Italian pork sausage links
2 tablespoons extra-virgin olive oil
2 large yellow onions, sliced into 1/2-inch wedges
2 red bell peppers, cut into 1/2-inch strips
1 yellow bell pepper, cut into 1/2-inch strips
1 poblano pepper, cut into 1/2-inch strips
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 garlic cloves, thinly sliced
2 tablespoons tomato paste
1/2 cup dry red wine
1 teaspoon dried oregano
2 tablespoons red wine vinegar
1/2 cup torn basil leaves

Instructions

Heat oil in a over medium-high. Brown sausages whole on all sides, 7 to 9 minutes; they will not yet be cooked through. Transfer to a plate.
Add onions, all peppers, salt, and pepper. Cook over medium-high, stirring only occasionally, until softened with browned edges, 10 to 12 minutes. Add garlic and oregano for 30 seconds.
Clear a space, add tomato paste, and cook until dark brick red, 2 minutes. Add wine, scrape up the fond, and reduce by half.
Return sausages and accumulated juices, cover partly, and simmer gently until peppers are silky and sausage centers reach 160°F, 10 to 15 minutes. Rest sausages 5 minutes, then slice on the diagonal if desired.
Stir vinegar and basil into the peppers off heat. Return sliced sausage just long enough to coat and serve as a platter or in crusty Italian rolls.

United StatesItalian American restaurant and home cooking

From the table

About this recipe

Sausage and peppers is an Italian American festival, deli, and household staple rather than a standard dish imported unchanged from Italy. Tomato ranges from absent to abundant; this version uses caramelized paste and wine to support browned links and silky peppers without burying them in red sauce.

Sausage and peppers is an Italian-American festival, deli, and home-cooking staple rather than a standard dish imported unchanged from Italy. Tomato ranges from absent to abundant; this version uses only caramelized paste for fond and body. Browning whole links before slicing keeps their juices inside. This Kwilt version follows the reviewed household adaptation: Use the highest visible rating pattern as the base, but keep tomato restrained and add an exact pork-sausage endpoint for a versatile platter-or-roll version.

Sources

Dinner does not stop at the recipe